“Chicken breasts cook up tender and flavorful when slow-cooked in this enchilada-inspired soup. Toss all the ingredients into your slow cooker and let it simmer all day long while you're at work. The scent of dinner will come wafting through before you even get through the door!”

A little spicy for my young boys, but my husband really liked this recipe. Tried to make it less spicy by not adding the green chiles, still too much for my kids. Added tortilla chips to served portions.

Reviewer:

I really enjoyed how easy this recipe was. I used a can of pinto beans instead of the corn (I just don't think 'corn' when I think enchilada). I also added a small can of sliced black olives. I topped each bowl with some shredded cheese, crushed tortilla chips and a dollop of sour cream. I might leave the corn in next time.